Preheat your oven to 350°F (175°C). Crush graham crackers, combine with melted butter and sugar, press into a springform pan, and bake for 8 minutes. Allow to cool.

In a bowl, beat cream cheese until smooth, then gradually add sugar. Incorporate eggs one at a time, followed by sour cream and vanilla until creamy.

Pour cheesecake filling into the cooled crust, smooth the top, and bake at 325°F (163°C) for 55-65 minutes until edges are set. The center should jiggle.

Cool cheesecake in the oven with door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.

Melt butter in a skillet, add brown sugar to create syrup, then sauté banana slices for 3-5 minutes until caramelized. Set aside.

Combine brown sugar, butter, and rum in a saucepan, heat until it thickens to a glaze, about 5-7 minutes. Let cool slightly.

Remove cheesecake from pan, top with caramelized bananas, drizzle with rum glaze, slice, and serve.